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Mini bundt cakes with icing and fresh strawberries on a white cake stand, teapot in the background.
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5 from 23 votes

Mini Strawberry Bundt Cakes

Mini strawberry Bundt cakes with jello are a light, moist and fantastically fruity dessert. The recipe is easy and the cakes are delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 12

Ingredients

For the Cakes:

For the Glaze:

  • 1 Cup icing sugar
  • 2 Teaspoon milk
  • 1 Teaspoon strawberry extract
  • 12 strawberries fresh, for garnish

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour a regular Bundt pan or a 6 mini Bundt cake pan and set aside. 

Make the Bundt Cakes:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together on medium high speed for 2 minutes. Add in the eggs and continue beating. Next, add in the milk, sour cream, strawberry flavoring and vanilla extract.  
  • In a medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture and jello into the wet mixture and stir just until combined. Drop in a few drops of food coloring and mix until all of the batter is colored.  
  • Pour batter into the prepared bundt pan and place into the oven to bake. If you are baking in a regular bundt pan, bake for 55 minutes or until a toothpick inserted comes out clean. If you are baking mini bundt cakes, bake for 30 minutes or until a toothpick inserted comes out clean or with moist crumbs.
  • Remove from the oven and place onto a cooling rack to cool.  

Make the Glaze:

  • While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.  

Add the Glaze:

  • Remove cake from Bundt pan and place onto a plate or cake stand.
  • Once cakes are cooled completely to room temperature, pour glaze over top and let set for 5 minutes before topping with fresh strawberries and serving.  

Notes

Bundt pan: You can either use 6 mini pans or one regular size one.
Let them rest after baking: When you first take the mini strawberry Bundt cakes out of the oven, let them rest. Give them at least fifteen minutes to cool down before attempting to remove them from the pans. This applies whether you’re making individual ones or one large cake.
Unmolding them: Just kind of jiggle the pan a little and turn the cake out on to a plate. It should slide out, thanks to gravity! Also, if you use metal pans grease them well before use.. If you use a silicon pan, a light mist of non-stick spray should be sufficient.
Get the glaze the right consistency: If it seems to be too thin, just mix in some extra sugar. If it’s not thin enough, add a little more milk, or whichever liquid you’re using.

Nutrition

Calories: 328kcal | Carbohydrates: 67g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 292mg | Potassium: 101mg | Fiber: 1g | Sugar: 47g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

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